Roast Chicken and Wild Mushroom and Parmesan Risotto

Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at ...

Ingredients

for the chicken and mushroom stock (optional):

1 chicken carcase

2 l water

1 onion

1 shallot

0.5 leek

1 celery stick

2 cloves garlic

2 sprigs of fresh thyme

1 bay leaf

10 peppercorns

20 g dried mushrooms

for the risotto base:

200 g arborio rice

1 diced shallot

0.5 l chicken and mushroom stock

1 garlic clove

olive oil

for the sautéed mushrooms:

200 g wild mushrooms

1 sprig of fresh thyme

1 garlic clove

20 g butter

olive oil

to finish:

0.5 clove garlic

50 g grated parmesan

50 g mascarpone

picked chicken

chopped parsley

Method

Pick chicken from carcase and leave in fridge until finishing stage. If making fresh stock boil all ingredients and simmer for 2-3 hours and strain. Otherwise use one stock cube to 2l off water add the dried mushrooms, thyme, peppercorns and bay leaf and simmer for 40mins and strain.

To make the risotto base fry the shallot and garlic clove in olive oil until soft but without colour add the rice and continue the fry for one minute. Gradually add the hot stock a little at a time until the rice is cooked but still retaining a little bite.

For the sautéed mushrooms heat up a large frying pan, when hot add oil, butter, mushrooms, thyme and garlic and fry until golden. Strain off excess fat and discard garlic and thyme.

To finish the risotto, place rice in small pot with mushrooms, garlic and just cover with a little chicken and mushroom stock and reduce until almost evaporated, add mascarpone and parmesan and stir until dissolved. Just before serving add picked chicken and chopped parsley. Finish with freshly shaved parmesan on top.

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